Preparation Notes: 30min, plus overnight salting and cooling
Serving notes: makes about 2.6kg (5lb 12oz)
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Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Ingredients
350g (12oz) small cauliflower florets
250g (9oz) small broccoli florets
3 courgettes, cut into 1.5cm (2/3in) pieces
200g (7oz) green beans, cut into 5cm (2in) lengths
150g (5oz) shallots, peeled and halved quartered (depending on size)
250g (9oz) salt
1l white wine vinegar
1 garlic clove, crushed
2.5cm (1in) piece fresh root ginger, grated
250g (9oz) granulated sugar
2Tbsp. mustard seeds
75g (3oz) plain flour
2Tbsp. turmeric
1Tbsp. mustard powder
Directions
Step 1
In a large non-metallic bowl, mix vegetables, the salt and enough water to cover. Cover bowl with clingfilm and leave overnight.
Step 2
Drain and rinse vegetables. In a large pan, heat 1 litre (13/4 pint) white wine vinegar, garlic, ginger, sugar and mustard seeds. Bring to a simmer, add vegetables and simmer for 5-8min until just cooked, but still crunchy. Lift vegetables out with a slotted spoon and set aside.
Step 3
In a small bowl, mix remaining 200ml (1/4pt) white wine vinegar, flour, turmeric and mustard powder. Stir into pan and bring to the boil, whisking occasionally. Simmer for 5-7min until thickened and glossy.
Step 4
Return vegetables to the pan, mix. Spoon into sterilised wide-neck jars and seal. Cool completely. Store in a cool dry place for up to 3 months. Chill after opening.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
